Anne Willan

Rôti de Porc aux Quetsches et aux Choux

Roast Pork with Plums and Cabbage

Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Pork is the most popular meat in both Alsace and Lorraine, and as bacon, ham or sausage, it finds its way into a huge variety of dishes.

Ingredients

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1-kg rolled pork roast

Method

Set the oven at moderately hot (190°C/375°F). Spread the pork with the butter and sprinkle with salt, pepper and sage. Put it in a roasting pan and roast in the oven for 1½ hours or until tender and the juices run clear when the meat is pierced with a skewer; baste the meat frequently during cooking.

While the pork is roasting, prepare the fruit and vegetables. Put the plums in a pot wi